cooking with clay Archives - Page 2 of 25

Egg Strata in a Cazuela

December 3, 2022 By Morgan

I share this recipe verbally almost daily at the Gallery. It’s from Smitten Kitchen, via my mother-in-law, and modified with local ingredients. I used our Clay Coyote Flameware Cazuela so I could start it on the stove and finish it in the oven.

Egg Strata

8-10 eggs beaten
½ cup milk or cream
1 tablespoon dijon mustard
2 cups day old bread, cubed
½ onion, diced
8 oz frozen spinach, drained
(optional) 8 oz shredded cheese, any kind
(optional) 1 cup meat (bacon, ham, or sausage)
Salt and pepper
Olive oil

Saute onions and spinach in oil. Beat eggs, milk, mustard, and salt/pepper. Spread cubed bread out, spread spinach and onion, and pour egg mixture over.

I normally make it the day ahead, then the morning I’m going to bake it I take it out of the fridge for about an hour to let it come to room temperature. That gives the custard a great place to start in the oven.

Bake for 60-75 minutes in a 350ºF oven. The top will be lightly browned and when jiggled and the middle doesn’t move a lot. Remove from the oven and let it set for at least 10 minutes.

{VIDEO} WCCO-CBS Fall Flavores in One Pot: Pork, Apples, Bacon & Walnut Pesto

October 22, 2022 By Morgan

Watch the full video:

Recipe:

Chop about a 1/2 cup of basil and 1/4 cup of walnuts, add 1 tablespoon of olive oil, and set aside.
Peel and slice 3-4 medium apples, we used honeycrisps.
Slice 3-4 strips of bacon into 1-2″ pieces.
Slice a pork tenderloin into 1″ thick medallions.
Place pork, apples, and bacon in the grill basket with a little olive oil.
Grill for 15 minutes, turning pork at least once.
At the end when the pork reaches 145 ºF internally, add the pesto and stir.
Serve warm (we paired it with a salad).

Vegetarian & Allergy Substitutes:

Swap butternut or delicata squash medallions the pork and bacon, adjust cooking time to make sure that the squash is tender but not burned.
Skip the walnuts and add a little bit of cheese with nutty notes (like a firmer, longer-aged cow or sheep’s milk like a gouda or a gruyère).

Pottery Used in this Recipe:

Clay Coyote Grill Basket
Clay Coyote Cazuela

Also show in video:

Mixing bowl with whisk
Square Bakers displaying the apples
Standard Tray

October 2022 Clay Coyote featured on WCCO Saturday Morning Show cooking with seasonal apples, pork, and pesto in a flameware cazuela and grill basket

a vertical framed photograph shows a long white wood table filled with clay coyote pottery used to serve and cook a pork, bacon and apple dish. in the foreground is a clay coyote flameware cazuela filled with cooked pork tenderloin, apple slices, herbs and walnuts. behind it is a clay coyote dinner plate glazed in midnight garden, with a serving of the pork dish and a side salad. behind the cazuela with the pork dish, and to the upper left is two clay coyote square bakers glazed in yellow salt, filled with fresh orchard apples, they are bright red and green. further down the table a red napkin with two forks is next to the dinner plate with pork and salad. there is also a clay coyote flameware grill basket and cazuela next to each other, propped up on wire show racks, so they can be easily seen. in front of these two flameware pieces is a clay coyote little dipper, with two sticks of butter resting on it. the little dipper is glazed in yellow salt partially out of frame on the right side of the photo to the viewers perspective are some squashes. the background is out of focus but has blue walls with some bright yellow trim in areas.

Holiday Cooking Showcase: Festive Appetizers (Tuesday, December 6th from 5:30-8:30pm)

October 19, 2022 By Morgan

Join the Clay Coyote & Compass Occasions teams at Art’s Place in Hutchinson for a Holiday Appetizer Tasting and Cooking Demonstration.

Tuesday, December 6th from 5:30-8:30pm

Menu:

Dutch Oven Dips
Meatballs That Wow
Tray Arranging Ideas
Easy Skillet Crostinis

We will have recipe cards to take away and water available. Parties are encouraged to BYOB.

Holiday Cooking Showcase: Winter Stews (Sunday, December 11th from 11am-2pm)

October 19, 2022 By Morgan

Join the Clay Coyote & Compass Occasions teams at Art’s Place in Hutchinson for a Winter Stew Tasting and Cooking Demonstration.

Sunday, December 11th from 11am-2pm

Menu:

Mediterranean Lentil Soup
Chicken Tagine
Easy Moroccan Salad
No-Knead Bread

We will have recipe cards to take away and water available. Parties are encouraged to BYOB.

Pork Medallions with Apples, Bacon, & Walnut Pesto

October 13, 2022 By Morgan

Pork and apples are a classic combination. There are a few theories as to why. Some suggest that pigs were often left to forage the windfall in apple orchards, others say that the apple harvest happened at the same time of year as when the hogs needed to be butchered before winter, and it’s also chalked up to simple gastronomy. Pork is a fatty meat and the sweet, tart apples help temper that. Whatever the reason, this is a combination that has stuck around for a long time.

With the apples in full swing, we decided to make pork loin medallions and apples in a grill basket to celebrate this classic pairing.

Watch the 1-minute step-by-step video

This dish really blew me away. We sliced the pork loins into medallions and cooked them in a grill basket with chopped bacon and apple slices. The only seasoning needed was some salt and pepper. After 10 minutes, we gave it a stir and after another 5 minutes it was ready. To add a little more depth to the dish, we made a coarsely chopped walnut pesto to put on top.

Chop about a 1/2 cup of basil and 1/4 cup of walnuts, add 1 tablespoon of olive oil, and set aside.
Peel and slice 3-4 medium apples, we used honeycrisps.
Slice 3-4 strips of bacon into 1-2″ pieces.
Slice a pork tenderloin into 1″ thick medallions.
Place pork, apples, and bacon in the grill basket with a little olive oil.
Grill for 15 minutes, turning pork at least once.
At the end when the pork reaches 145 ºF internally, add the pesto and stir.
Serve warm (we paired it with a salad).